Recipe of the Week- Spring Herb Roast


While roasts can sometimes we deemed a winter food, they are so versatile, easy to make, and yummy for any type of year. If you're like us and live for crockpot cooking, now is a GREAT time to stock up. This recipe comes from Taste of Home. 

Ingredients

  1. 2 Large Onions
  2. 1/2 lb Fresh Mushrooms
  3. 1 Beef Roast of your Choosing
  4. Salt + Pepper to Taste
  5. 1 Tbs Oil
  6. 1-1 1/2 Cups Broth or Water
  7. 3 Gloves of Garlic Minced
  8. 1/2 Teaspoon of each dried basil, marjoram, and thyme
  9. Minced Fresh Parsley  

Directions 

  1. Place onions and mushrooms in a 5 or 6 qt slow cooker
  2. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown roast on all sides. Transfer to slow cooker. 
  3. In a medium bowl mix water, tomato paste, garlic, basil, marjoram, and thyme, pour over roast. Cook, covered on low 4-5 hours or until meat is tender (always use a meat thermometer to confirm the doneness). 
  4. Remove roast from slow cooker, tent with foil. Let stand for 15 minutes before slicing. Serve with onion mixture and sprinkle with parsley. 

 


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